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Description
Rachael Ray Magazine
Ingredients
US|METRIC
4 SERVINGS
- 3 Tbsp. EVOO
- 4 cloves garlic (chopped)
- 1 Tbsp. chili powder
- 4 ears corn
- 1 lb. flank steak
- 1/3 red cabbage (small, cored and thinly sliced, about 2 cups)
- 12 oz. pico de gallo salsa
- 8 flour tortillas (medium, 8-inch, warmed)
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Directions
- In a glass or ceramic baking dish, whisk the EVOO, garlic and chili powder for a marinade. Brush some on the corn. Add the steak to the marinade in the baking dish; turn to coat. Let marinate 15 minutes, turning halfway through.
- Heat a grill or grill pan over medium-high. Remove the steak from the marinade and season with salt and pepper. Grill the steak to desired doneness, about 4 minutes per side for medium-rare. Transfer to a cutting board, tent loosely with foil, and let rest 5 minutes.
- Grill the ears of corn over medium-high, turning often, until charred in spots, about 12 minutes. Slice the kernels off the cobs into a large bowl and toss with the cabbage and pico de gallo; season.
- Chop the steak into bite-size pieces; divide among the tortillas and top with the prepared corn salsa.
NutritionView More
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610Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories610Calories from Fat230 |
| % DAILY VALUE |
| Total Fat26g40% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol40mg13% |
| Sodium1080mg45% |
| Potassium730mg21% |
| Protein32g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate61g20% |
| Dietary Fiber5g20% |
| Sugars10g |
| Vitamin A30% |
| Vitamin C80% |
| Calcium20% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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